Lucy M. This Mary Berry Maple Syrup Cake is a moist, nutty delight with a hint of orange and the irresistible sweetness of maple syrup.
The Mary Berry Maple Syrup Cake is a recipe close to my heart. It’s a perfect mix of sweetness, citrusy brightness, and nutty crunch. Every bite feels like a warm hug, thanks to the maple syrup that gives it a cozy, caramel-like depth. Whether you’re serving it as a dessert or enjoying it with a cup of tea, this cake always hits the spot. Let me walk you through my experience of making this irresistible treat.
Ingredients
For the cake:
- 1¼ cups (280g) salted butter, softened
- 1¼ cups + 2 tbsps (280g) light muscovado sugar
- Zest of 1½ oranges, finely grated
- 5 extra-large eggs
- ½ cup (150ml) maple syrup
- 3 cups (375g) all-purpose flour
- 2 tbsps baking powder
- 1 tsp salt
- ¾ tsp ground ginger
- ¾ cup (85g) pecans, roughly chopped
For the filling and topping:
- 2¼ cups (500ml) heavy cream
- 3 tbsps maple syrup
- Zest of 1 orange for decoration
Instructions
1. Get the oven ready:
First, preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. This makes it easier to pop the cake out later without any drama.
2. Make the batter:
Throw all the cake ingredients, except the pecans, into a big mixing bowl. Give it a good mix until it’s smooth, and everything’s combined. Once that’s done, fold in the chopped pecans. They’ll give the cake a lovely crunch.
3. Time to bake:
Scoop the batter into your prepared pan and spread it out evenly. Pop it in the oven and bake for about 1½ hours, or until the top is golden, risen, and springs back when you give it a little press. Let it cool in the pan for 10 minutes, then flip it out onto a wire rack, peel off the parchment, and let it cool completely.
4. Whip up the filling:
Whip the heavy cream in a bowl until it’s nice and fluffy but not too stiff. Stir in the maple syrup gently—you want that sweet, smooth flavor all through the cream.
5. Slice and layer:
Once the cake is cool, grab a serrated knife and slice it into three layers horizontally. Place the bottom layer on a plate, spread a layer of cream over it, and repeat with the second layer. Finally, add the top layer.
6. Cover and decorate:
Use the remaining cream to coat the top and sides of the cake. Don’t worry if it’s not perfect—it’s all part of the charm. Sprinkle some orange zest on top to give it a pop of color and a fresh, citrusy vibe.
7. Chill and enjoy:
Stick the cake in the fridge for about 30 minutes to let everything set. Slice it up and dig in—you deserve this!
If you’re into rich, creamy desserts, don’t miss our Mary Berry’s Coffee Victoria Sandwich Recipe. It’s just as irresistible as our show-stopping Mary Berry’s Maple Syrup Cake.
Mary Berry’s Maple Syrup Cake
Ingredients
Method
- First, preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. This makes it easier to pop the cake out later without any drama.
- Throw all the cake ingredients, except the pecans, into a big mixing bowl. Give it a good mix until it’s smooth, and everything’s combined. Once that’s done, fold in the chopped pecans. They’ll give the cake a lovely crunch.
- Scoop the batter into your prepared pan and spread it out evenly. Pop it in the oven and bake for about 1½ hours, or until the top is golden, risen, and springs back when you give it a little press. Let it cool in the pan for 10 minutes, then flip it out onto a wire rack, peel off the parchment, and let it cool completely.
- Whip the heavy cream in a bowl until it’s nice and fluffy but not too stiff. Stir in the maple syrup gently—you want that sweet, smooth flavor all through the cream.
- Once the cake is cool, grab a serrated knife and slice it into three layers horizontally. Place the bottom layer on a plate, spread a layer of cream over it, and repeat with the second layer. Finally, add the top layer.
- Use the remaining cream to coat the top and sides of the cake. Don’t worry if it’s not perfect—it’s all part of the charm. Sprinkle some orange zest on top to give it a pop of color and a fresh, citrusy vibe.
- Stick the cake in the fridge for about 30 minutes to let everything set. Slice it up and dig in—you deserve this!
Nutritional Value (Per Serving)
- Calories: 430 kcal
- Protein: 6g
- Carbohydrates: 50g
- Fat: 24g
- Fiber: 1g
- Sugar: 35g
Conclusion
The Mary Berry Maple Syrup Cake is truly a dessert that brings people together. The combination of maple syrup, orange zest, and pecans makes it a standout bake for any occasion. It’s rich, moist, and has just the right amount of sweetness. I hope you enjoy baking and savoring this cake as much as I do. Happy baking!
